Everyone wants some healthy breakfast options, so I will explain how to make a chia cappuccino. Just mix instant coffee, sweetener, water, half-and-half, and chia seeds and refrigerate.
If you have chia seeds in your pantry but don’t know how to make unique dishes with them, then it’s time to utilize them in a pudding that will brighten your morning. The concept behind this recipe is that you can take your daily caffeine and breakfast in a single pudding.
Table of Contents
Why you will love this pudding?
- Healthy Breakfast: If you are worried about a healthy breakfast that is also delicious, then chia pudding is definitely a worthy choice. All the ingredients are equally healthy, especially chia seeds. Monk fruit, a natural zero-calorie sweetener, takes the dish to the next level.
- Loaded with Nutrients: The chia coffee pudding is loaded with a lot of nutrients like antioxidants, minerals, fiber, and omega-3. These nutrients are good for gut health and the heart.
- Family-friendly: My whole family loves this pudding, so I always made some extra batches.
Ingredients
- Chia Seeds _ Chia seeds are small, gray-colored seeds that have black and white patterns and a diameter of 2mm. They are Hydrophilic (love the water and make good bonds with water) and hygroscopic (that means they can carry water molecules through absorption and adsorption that develop the mucilaginous gel-like matter around them, causing them to become dense. In short, they are small packets of nutrients that become gel-like when mixed with water.
- Instant Coffee _ Take two tablespoons of instant coffee or a half cup of brewed coffee. An espresso shot is another good option instead of instant coffee or brewed coffee.
- Monk Fruit _ I am using two tablespoons of monk fruit sweetener, which is an extraordinary low-carb replacement for white sugar. It can be easily found at superstores or Amazon. If you can’t find it, then use honey or sugar as a sweetening agent in pudding.
- Hot water _ Take ½ cup of hot water. If you are using brewed coffee, you can skip the hot water.
- Half-and-half is a blend of whole milk and cream in an equal ratio (1:1). Use two tablespoons of half-and-half to make a creamy chia pudding.
Instructions
1.Cappuccino Chia Mixture
Combine instant coffee and monk fruit sweetener.
Add hot water and mix well with a whisk or spoon. Pour half-and-half into the coffee mixture and mix.
Add the chia seeds and mix well.
2.Turn it into Pudding
Refrigerate the entire mixture for 3 hours or overnight. Remember to take the pudding glass and make sure that some space is left in it because the chia seeds absorb the liquid, become fluffy, and occupy space.
3.Serve for Breakfast
I usually refrigerate the pudding overnight or at least 3 hours and serve it the next morning as breakfast. Top with a dollop of Greek yogurt and whipped cream. Fresh berries, cinnamon powder, and nuts also complement well.
Topping Suggestions
The main thing about any pudding is the toppings. If you like fruity toppings, you can go with berries and nuts. Garnish with some pumpkin seeds, cinnamon dust, or pressed oats. If you like creamy toppings, then opt for Greek yoghurt, coconut cream, or whipped cream. You can make it a chocolate cappuccino chia pudding by adding a tablespoon of melted chocolate while mixing.
Recipe Notes
- The chilling time for this pudding is important. Refrigerate for approximately 3 hours or overnight before serving.
- You can refrigerate the pudding in a jar for up to 3 days.
how to make a chia cappuccino
- Total Time: 3 hours
- Yield: 1 pudding glass 1x
Description
Everyone wants some healthy breakfast options, so I will explain how to make a chia cappuccino. Just mix instant coffee, sweetener, water, half-and-half, and chia seeds and refrigerate.
If you have chia seeds in your pantry but don’t know how to make unique dishes with them, then it’s time to utilize them in a pudding that will brighten your morning. The concept behind this recipe is that you can take your daily caffeine and breakfast in a single pudding.
Ingredients
- 2 tbsp Instant Coffee
- 2 tablespoon Monkfruit Sweetener
- ½ cup Hot Water
- 2 tbsp Half-and-half
- 2 tbsp chia seeds
Instructions
- Cappuccino Chia Mixture: Combine instant coffee and monk fruit sweetener. Add hot water and mix well with a whisk or spoon. Pour half-and-half into the coffee mixture and mix. Add the chia seeds and mix well.
- Turn it into Pudding: Refrigerate the entire mixture for 3 hours or overnight. Remember to take the pudding glass and make sure that some space is left in it because the chia seeds absorb the liquid, become fluffy, and occupy space.
- Serve for Breakfast: I usually refrigerate the pudding overnight or at least 3 hours and serve it the next morning as breakfast. Top with a dollop of Greek yogurt and whipped cream. Fresh berries, cinnamon powder, and nuts also complement well.
Notes
- The chilling time for this pudding is important. Refrigerate for approximately 3 hours or overnight before serving.
- You can refrigerate the pudding in a jar for up to 3 days.
- Prep Time: 3 hours
- Category: Meal
- Cuisine: American
FAQ’s for How To Make a Chia Cappuccino
Can I use regular milk instead of half and half in pudding?
Yes, you can work on milk as a replacement for half-and-half, but the consistency will be a little thinner and not creamy. Another substitute for half-and-half is to use an equal quantity of cream and milk.
Can I make it a vegan Cappuccino chia pudding?
Yes, you can assemble it vegan by using vegan milk instead of half-and-half. The best vegan milk for chia pudding is coconut or oat milk.
Is 2 tbsp of chia seeds a day too much?
Experts recommend 2 tablespoons of chia per day. Chia is safe and can be used daily. However, more quantities may not be recommended.
